Supermarket Parmesan

Published July 1, 2016.

For a cheese with all the nutty, savory flavor and crumbly, crystalline texture of the original, do the cows really have to eat Italian grass?

Supermarket Parmesan

Nonfat Greek Yogurt

Published March 1, 2016.

We tasted eight nationally available supermarket plain-flavor nonfat Greek yogurts, sampling them in two blind tastings, first plain and then in Greek-style tzatziki sauce.

Nonfat Greek Yogurt

Whole-Milk Greek Yogurt

Published March 1, 2016.

Nonfat products used to dominate this market, but now whole-milk versions are taking over. Does more fat equal better yogurt?

Whole-Milk Greek Yogurt

Preshredded Parmesan Cheese

Published October 1, 2015.

Shredding cheese is time-consuming. Is there an acceptable shortcut even skeptics can get behind?

Sargento Artisan Blends Shredded Parmesan Cheese

American Cheese

Published June 1, 2015.

Hate to love it or love to hate it? We slice through the stigma surrounding American cheese.

Velveeta Slices

Supermarket Brie

Published May 1, 2015.

Think French pedigree and words like “triple crème” indicate the best examples of this cheese plate favorite? So did we—until we learned that good Brie is a matter of culture.

Fromager D’Affinois

Supermarket Sharp Cheddar Cheese

Published April 1, 2015.

Does aging make for better sharp cheddar? Turns out, it’s complicated.

Cabot Vermont Sharp Cheddar

Salted Butter

Published October 1, 2014.

There are plenty of butters out there. Could we find one worth its salt?

Lurpak Slightly Salted Butter

Artisanal Cream Cheese

Published July 1, 2014.

We mail-ordered three artisanal cream cheeses to see if they could beat our supermarket favorite.

Artisanal Cream Cheese

Baby Swiss Cheese

Published January 1, 2014.

What actually distinguishes baby Swiss from Swiss cheese, flavor-wise?

Aarafalls Baby Swiss Natural Cheese

Swiss Cheese

Published January 1, 2014.

We scoured supermarket cases, the deli counter, and specialty cheese shops for Swiss that would shine on a cheese plate, not just melt on a sandwich.

Swiss Cheese

Blue Cheese Dressing

Published October 1, 2013.

Was it too much to ask for a blue cheese dressing that was thick, creamy, and actually tasted like blue cheese?

Wish-Bone Chunky Blue Cheese Dressing

Egg Noodles

Published October 1, 2013.

What makes the best egg noodles? The right shape, right amount of fat, and right type of flour.

Pennsylvania Dutch Wide Egg Noodles

Pepper Jack Cheese

Published June 1, 2013.

We sought heat, smooth meltability, and cheese with character.

Boar’s Head Monterey Jack Cheese with Jalapeño

Goat Cheese

Published May 1, 2013.

Why do some goat cheeses boast creamy texture and a bright and lemony taste, while others are chalky, gamy, or—worse—utterly flavorless?

Laura Chenel’s Chèvre Fresh Chèvre Log

Processed Egg Whites

Published February 1, 2013.

How do these packaged products compare to fresh egg whites—both in taste and performance?

Eggology 100% Egg Whites

Artisanal Cheddar

Published July 1, 2012.

Plain, rubbery American cheddars never measured up to the British stuff. But by merging Old and New World techniques, some domestic creameries are waging a revolution.

Artisanal Cheddar


Published June 1, 2012.

The range of mayonnaise varieties on the shelf can make our heads spin. Do any of the new formulations really make our favorite condiment better?

Blue Plate Real Mayonnaise

Unsalted Butter

Published November 1, 2011.

When it comes to butter, whether or not a brand is a fancy, high-fat European style may not matter as much as how it’s wrapped.

Unsalted Butter

Mozzarella Cheese

Published September 1, 2011.

What’s the difference between one supermarket mozzarella and another? The difference between deliciously creamy and dry and grainy.

Sorrento Galbani (formerly Sorrento) Whole Milk Mozzarella

Aerosol Whipped Cream

Published September 1, 2011.

Whipped cream in a can is convenient, but do the flavor and texture measure up to homemade?

Aerosol Whipped Cream

Ice Cream Bars

Published June 1, 2011.

Is it the vanilla ice cream or the milk chocolate coating that matters most?

Dove Bar Vanilla Ice Cream with Milk Chocolate

Nonfat Greek Yogurt

Published May 1, 2011.

If all Greek yogurt starts with the same basic ingredients—milk and cultures—what makes some brands thick, rich, and creamy while others are watery and sour?

Chobani Greek Yogurt Plain Nonfat

Full-Fat Greek Yogurt

Published May 1, 2011.

While many Greek yogurt brands now also produce low-fat (2%) and nonfat versions, the full-fat style wowed our tasters with its extremely rich taste and creamy texture.

Fage Total Greek Strained Yogurt (Plain)

Low-Fat Greek Yogurt

Published May 1, 2011.

Low-fat Greek yogurt can be a nice compromise between the über-rich full-fat version and the leaner nonfat style. We tasted four brands to find our favorite.

Voskos Greek Yogurt Plain Lowfat 2%
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